T O H Fudgy Buttons Kid Cook Safe Recipes

Steps:

• In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

Steps:

• Melt the butter in a microwave-safe bowl in the microwave or in a small saucepan on top of the stove. Note the T.O.H recipe insists on only using butter.
• If using saucepan remove from the heat.
• Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well.
• Drop by teaspoonsful onto wax paper.
• Flatten tops and shape into 1-inch patties.
• Refrigerate until serving.
• note mine must be chilled to get the right texture but of course I just may be rushing things along.
• Also if it starts to get too thick you can add a bit more milk but do so carefully. It will cause problems with it setting up right. I would add by 1/8 teaspoons Stir see if it helps if not then add the next 1/8 [like adding liquid to baking mixtures] It will also help a child understand about adding.

Steps:

• In a large bowl, combine flour and pecans; set aside. , In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in milk and vanilla until blended. Add to flour mixture and mix well. , Preheat oven to 350°. When dough is cool enough to handle, shape a tablespoonful around each chocolate kiss. Place 1 in. apart on ungreased baking sheets. Bake 7-9 minutes or until tops begin to crack. Cool on wire racks. , In a microwave, melt white chocolate and oil; stir until smooth. Drizzle over cookies.

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioners' sugar, milk and vanilla (mixture will be very thick). Fold in pecans., Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M's candy into the center of each square. Cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container.

Steps:

• In a large skillet, saute onion, celery and garlic in oil until tender; cool.
• In a large bowl, combine eggs, ketchup, crumbs, parsley, salt, pepper, nutmeg and onion mixture. Crumble beef over mixture; mix well.
• Shape into a loaf. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 1 to 1 1/4 hours or until no pink remains and a meat thermometer reads 160 degrees.
• Meanwhile, combine sauce ingredients; pour into an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees for 1 hour or until thickened, stirring occasionally.
• Let meat loaf stand for 10 minutes before slicing; serve with sauce.

Steps:

• Cream together the butter and sugar. Then add the eggs and vanilla, and mix until thoroughly combined.
• Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed.
• Divide dough in half, wrap in plastic, and chill for at least an hour.
• Preheat oven to 325 degrees.
• Roll out dough to 1/4″ thick, and cut into rounds.
• Using a straw or the tip of an icing bag, punch holes where the buttonholes would be.
• Bake for around 10 minutes, or until the edges are just turning golden.
• Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off.
• Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency - you may need to experiment a bit with this to get a great, workable batch.
• Tint to desired colors with food coloring.
• To ice the cookies, place one or two cookies at a time on a long, flat knife.
• Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered.
• Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips.
• Repeat until all the cookies are covered.
• Let cookies dry for several hours (if you can wait!).